The Excellence of Premium Philippine Single-Origin Chocolate
Cacao, scientifically known as Theobroma cacao, has been revered in history as the “food of the gods.” In the Philippines, cacao first became part of our culture when it was first introduced to the early Filipinos in the mid-17th century during the galleon trade. Today, the rise of cacao and the Philippine chocolate industry has been rapid as its products and raw materials bagged numerous international awards. This article features some of the country’s best homegrown chocolate producers and sellers supporting farms that adhere to sustainable agricultural practices.
Davao: The Cacao Capital of the Philippines
Malagos Chocolate is situated in Davao, dubbed as the Cacao Capital of the Philippines, and responsible for 80% of the country’s production. The city’s environment where it’s grown, including the climate and genetics, influences the taste of the chocolate and its signature chocolate flavor and notes. Malagos Chocolate has captivated the meticulous taste of global chocolate lovers for its unique and superb taste.
Single-Origin Profiles and Terroir
The flavor profile of a piece of chocolate is determined not only by how the cacao beans are processed, but also by where they’re grown. The taste and aroma of cocoa beans are heavily influenced by the soil characteristics, climate and geography of the specific country, region or plantation, termed terroir.
Philippines Trinitario 75% Dark Chocolate
Grown in the tropical region of Davao, at Paquibato in Southeastern Philippines, this cocoa is a balanced blend of fruity and sour notes. A true single-origin "grand cru", it gathers the flavors of tropical fruits, berries, citrus and of roasted nuts. The Single-Origin bars explore the original taste of cocoa beans from diverse provenances.
- Ingredients: Cocoa beans (Philippines), cocoa butter, sugar, GMO-free sunflower lecithin emulsifier, vanilla beans, fleur de sel.
- Cacao content: 75% minimum.
- Vegan: Yes.
BOHO Chocolate Philippines 70%
Kablon Farms is a multi-generational family farm nestled in the lush landscapes of South Cotabato, Philippines. The farms cacao heritage is rooted in history — a blend of heirloom criollo varieties introduced to the Philippines in the 1700s by Spanish settlers and select hybrid genetics from Malaysia introduced in the 1980s. This unique lineage yields cacao of exceptional depth and complexity with layers of tropical fruit — from sun-ripened mango and banana to hints of citrus and dark berries.
Leading Homegrown Artisanal Brands
- Auro Chocolate: Known for their Filipino Chocolate Bundles and Reserve collection, featuring single-estate cacao mass and organic muscovado sugar.
- Embassy Chocolate: Their Davao 67% Single Origin Dark Chocolate has a well-balanced profile between the complexity of dark chocolate and pleasant prominent tropical fruit flavour and a hint of roasted nuts.
- The Chocolate Chamber: Led by Raquel T. Choa, her chocolate creations made from pure cacao beans will fill your heart and palate with the different notes and flavors of cacao that’s as colorful and flavorful as life itself.
Nutritional Composition and Data
The following nutritional values are provided per 100g for the Philippines Trinitario 75% Dark Chocolate:
- Energy: 2243kJ/541kcal
- Fat: 41g (incl. saturated fats: 25g)
- Carbohydrates: 28g (incl. sugars: 24g)
- Protein: 8.6g
- Salt: 0.07g
Auro Reserve Collection Variations
- Auro Reserve Saloy 70%: cacao mass, organic muscovado sugar, cacao butter.
- Auro Reserve Mana Single Estate 85%: cacao mass, organic muscovado sugar.
- Auro Reserve Paquibato 70%: cacao mass, organic muscovado sugar, cacao butter.
Le Chocolat Alain Ducasse is recognized as a Living Heritage Company for its artisanal expertise, ensuring that the Single-Origin bars explore the original taste of cocoa beans.
